This recipe was created to accompany [Halibut with Tomato-Sorrel Sauce](/recipes/recipe_views/views/2072). The Irish call garlic gairleog, and it has been used to flavor their food since prehistoric times. In fact, it was sufficiently significant to have a day named after it: Garlick Sunday, the first Sunday in August. Here the garlic is combined with the ubiquitous potato. From Island Cottage, Hare Island, Ireland.

Serve with [Garlic Mashed Potatoes](/recipes/recipe_views/views/2073). You don't know where the fish ends and the potatoes begin in this beautiful and satisfying dish Chef Desmond, of Island Cottage on Hare Island in Ireland, uses turbot that comes from the waters off nearby Clear Island. We call for halibut, which is more readily available here.

Chef Kenny, of the Crookedwood House, in Mullingar, Ireland, prepares this entrée in the winter with fresh cranberries. We call for canned cranberry sauce, which is available year-round. The chef likes sautéed currants as a garnish, and braised cabbage and baked potatoes as side dishes.

Pasta, a recent addition to the Irish culinary repertoire, is fast becoming a favorite. At Longueville House in Mallow, Ireland, ravioli is taken to refined heights in this dish, which is served as an appetizer. They make it with large rounds of homemade pasta, but store-bought gyoza wrappers are a good substitute.

A common ingredient in Irish baked goods, buttermilk is put to a deliciously different use here in an innovative dessert from Lacken House in Kilkenny, Ireland. The garnish of fried and sugared herb sprigs is a distinctive accent.